Ingredients
Equipment
Method
Build Your Flavor Foundation
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped yellow onion, carrots, and celery. Sauté these aromatics for 4 minutes, allowing them to soften slightly.
- Next, stir in 1 tablespoon of tomato paste. Continue to sauté and deeply caramelize this mirepoix mixture for an *additional* 4-6 minutes (for a total of 8-10 minutes from the initial vegetable addition), stirring occasionally. You’ll notice a beautiful rich golden-brown color developing and an irresistible aroma.
- Finally, add the minced garlic and sauté for just 30 seconds longer until it becomes fragrant.
Simmer & Infuse
- Pour in the broth (chicken or vegetable) and the two cans of undrained diced tomatoes. Add the potatoes, chopped fresh parsley, bay leaves, and thyme. Season generously with salt and freshly ground black pepper to taste.
Bring to a Boil
- Bring the soup mixture to a rolling boil. Once boiling, add the chopped green beans.
Gentle Simmer
- Reduce the heat to medium-low, cover the pot, and simmer until the potatoes are almost fully tender, which usually takes about 20-30 minutes. For an extra layer of umami, consider adding a parmesan rind to the pot during this simmering stage; just be sure to remove it before serving.
Final Vegetable Addition
- Stir in the corn and peas and cook for 5 minutes longer, or until all the vegetables are tender-crisp, yet still hold their shape and vibrant color.
The Bright Finish
- Right before serving, remove the bay leaves. Stir in a bright squeeze of fresh lemon juice to awaken and balance all the deep, savory flavors. This crucial step elevates the soup, adding a refreshing note.
Serve Warm
- Serve your ultimate vegetable soup warm, savoring its hearty, comforting aroma and deeply satisfying taste.
Nutrition
Notes
For optimal texture and even cooking, dice all vegetables into uniform 1/2-inch pieces. The deep caramelization of the mirepoix with tomato paste is crucial for flavor; do not rush this step. For an added layer of umami, you can simmer a parmesan rind in the soup and remove it before serving. Always taste and adjust seasonings before serving.
This soup stores well, lasting 3-4 days in the refrigerator in an airtight container. It can also be frozen for up to 3-4 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.